Butternut Squash Tamales Recipe - (4.6/5)

Ingredients

• 16 About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft)
• 2 cups butternut squash, diced
• 3 cups vegetable broth
• 1/2 cup scallions, chopped (white and green)
• 1 tablespoon canned chipotle en adobo sauce (chiles for filling)
• 2 cloves garlic, minced
• 2 teaspoon kosher salt
• 1 teaspoon ground cumin
• 3 cups masa harina, preferably Columbian such as Pan Harina
• 3/4 cup extra-virgin olive oil
• 1/2 cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• 1 small bunch scallions, (white and green) finely chopped, about 1/2 cup
• 4 cloves garlic, minced
• 2 chipotle chiles in adobo, sliced
• 1/2 cup Spanish olives with pimentos, chopped
• 1/2 cup golden raisins
• 1/4 cup capers
• 1 cup vegetable broth
• 1 scant teaspoon finely grated orange zest
• 1/2 cup fresh cilantro, chopped
• Hot sauce for serving, optional